Recognized as one of the leading Ayurveda Schools and Ayurvedic Health Spas outside of India.
Recognized as one of the leading Ayurveda Schools and Ayurvedic Health Spas outside of India.

Cucumber Raita

from Ayurveda Today, Volume 7, Number 4, Spring 1995

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Serves 4-6 as side dish, 1 or 2 spoonfuls per person

Cucumber is cooling and sweet but the skin is bitter.

Both the cucumber and the yogurt in this recipe can provoke kapha. Kapha can eat this occasionally, with extra hing and mustard seeds.

Doshic Notes
Vata :: Balancing
Pitta :: Balancing
Kapha :: Increases

Ingredients
Cucumber Raita

2 cucumbers
3 Tablespoons ghee
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
1 pinch of hing (asofoetida)
4 curry leaves, fresh or dried
1 small handful cilantro leaves, chopped
1/2 small green chili, chopped OR
1 pinch cayenne
1/2 cup plain yogurt

Preparation

Skin and grate the cucumbers. Pour off and discard any excess juice.

Heat the ghee in a saucepan over medium heat and add the mustard seeds, cumin seeds, hing and curry leaves. Cook a moment until the seeds pop.

Add the cayenne or chili and cilantro, shake and take the pan off the heat.

Stir the yogurt and grated cucumber together in a bowl.

Add the cooled spices to the yogurt mixture, mix well and serve.